I received a gift hamper of “Mother’s Recipe” instant products. It was from Mother’s Recipe Team for participating in the ‘Mother’s Recipe: Innovative Recipe Challenge’. I picked up the “Poha Instant Mix” and made the “Poha Rolls” with instant Jamun mix. I served mine on “Karpooravalli Leaves.” These leaves are also known as “Omavalli Leaves.” You can also serve them with freshly cut vegetables.
Poha Rolls are made by combining Poha Instant Mix and a spiced jamun mix to create flavorful rolls. Begin by preparing the Poha mix with hot water and letting it sit. For the outer layer, knead the jamun mix with spices and form into small balls. Next, shape the Poha mix into smaller oblong pieces for stuffing. Create a cup shape with the jamun balls, fill them with the Poha stuffing, and seal them. After shaping all the rolls, fry them in hot oil until golden brown. Serve these crispy Poha Rolls with tomato ketchup or mint/coriander chutney for a delightful treat!
Poha Rolls Recipe
Poha Rolls
6
servings15
minutes20
minutesExplore my experience creating delicious Poha Rolls using “Mother’s Recipe” Instant Mix & Jamun mix, served on Karpooravalli Leaves.
Ingredients
Mother’s Recipe Poha Instant Mix – 1 packet (160 gm – 2 cups approximately)
Instant Jamun Mix – 2 cups (heaped)
Red Chilli Powder – 1 teaspoon
Asafoetida Powder – 1/4 teaspoon
Salt – 1/2 teaspoon
Oil for deep frying
Directions
- Place the Poha Instant Mix in a wide-mouthed bowl. Boil 1 cup of water and pour it over the Poha, stirring continuously. Then cover with a lid and set aside.
- Place the jamun instant mix on a plate. Add red chili powder, asafoetida powder, and salt. Gradually sprinkle water and knead into a soft dough. Form lemon-sized balls and set them aside; these will be the outer cover for the Rolls.
- Next, open the poha mix and knead thoroughly. Take a small piece of dough. It should be smaller than the jamun mix balls. Shape it into an oblong ball; this will be the stuffing for the Rolls.
- Grease your fingers, take a jamun mix ball, and form a cup with your fingers (akin to shaping Modak/Kozhukattai). Place a ball of poha stuffing inside the cup. Then bring the edges of the jamun mix together and seal it. Place it on a rolling board and gently roll into oblong shapes. Repeat this process with all the balls.
- Heat oil in a Kadai. Once hot, fry three to four rolls at a time on medium heat until they turn golden brown.
- Serve with Tomato Ketchup/Sauce or Mint/Coriander Chutney.
Notes
- I served mine on “Karpooravalli Leaves,” also known as “Omavalli Leaves”. You can also accompany them with freshly cut vegetables.